Bulgur Sheep Cheese Casserole
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 onions)
- 250 g bulur
- 750 ml vegetable stock
- 4 medium tomato (s) or 1 small can
- 500 g zucchini
- 3 tablespoon tomato paste
- 1 teaspoon herbs Provence
- Pepper, black
- 150 g sheep cheese
- 4 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Chop the onions, sauté with the bulgur in 2 tablespoons of olive oil. Pour in the vegetable stock and let it swell over a low heat for 15 minutes.
- Scald tomatoes, peel and chop (or drain). Cut the zucchini into slices and sauté them in 2 tablespoons of olive oil. Add tomato paste and garlic. Season with herbs and pepper. Dice the sheep`s cheese.
- Mix the bulgur, zucchini and half of the sheep`s cheese and pour into a baking dish. Put the rest of the sheep`s cheese on top.
- Bake in a hot oven at 200 ° C top / bottom heat for approx. 25 minutes.
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